Garlic and Herb Pork Roast
Craving comfort food? Try this delicious pork roast recipe from Twin Cities food blogger greens & chocolate.
There’s not much more that screams ‘comfort food’ to me than a beef pot roast. Growing up, a pot roast with potatoes, carrots and onions was my family’s go-to dinner, and I still think of it as a meal that is stick-to-your-ribs good and so satisfying.
I consider a pork roast as a fancier version of a pot roast. Maybe it’s because I didn’t grow up eating much pork roast but it just seems like a special treat to me. Plus, I always think of pork roasts as being great for dinner parties which are, naturally, fancy!
While I’ve made lots of pork tenderloins with various marinades, I’ve always wanted to do one that was full of fresh herbs and garlic.
However, the thing I hate about recipes that call for a ton of different kinds of fresh herbs is when it’s not summertime and I don’t have my herb pots overflowing with the fresh herbs! This means I have to spend all that money on them and usually only end up using half of each container before they go bad. I hate that!
But, as a sucker for all the fresh herbs, I was 100% ready to drop more cash on the herbs than the meat (seriously, that was the case). Until (cue the hero music) I saw Lunds & Byerlys has fresh herb combo packs specifically for poultry and meat! The poultry mix, which can be found in the produce section, is a combination of sage, rosemary and thyme, and I also grabbed a pack of tarragon because it’s one of my favorite fresh herbs. Not only was I not spending a ton of money on herbs, but I wasn’t going to waste any either. Win, win!
This combination of herbs with a healthy dose of fresh garlic, olive oil and lemon zest was perfect for a light but flavorful marinade for the pork roast. I let ours sit for a few hours on the pork roast but you could marinate it for as little as 30 minutes or up to overnight.
Along with the pork roast I added onions and potatoes, like my dad would with a beef roast, and then since I love Brussels sprouts so much, I threw in a helping of those too. You could keep those out or add other veggies like carrots, turnips or celery – whatever you prefer.
I served this with garlic bread and also made sure to pour some of the juices from the meat and veggies over the finished product. The juicier, the better, in my opinion!
Whether you’re cooking a nice hearty meal for your family or a group of friends, this pot roast will impress!
Garlic and Herb Pork Roast
- 2 tablespoons fresh sage
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1½ tablespoon fresh tarragon
- 1 teaspoon salt
- 4 tablespoons olive oil
- 4 cloves minced garlic
- Zest of ½ a lemon
- 3-4 pound pork roast
- 2 pounds red new potatoes, quartered
- 1 onion, sliced
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- Combine sage, rosemary, thyme, tarragon, salt, olive oil, garlic and lemon zest in a small bowl.
- Spread over pork roast and let marinate for at least 30 minutes, up to overnight.
- Heat oven to 425 F.
- Place pork roast in roasting pan or Dutch oven.
- Place diced potatoes, sliced onion and Brussels sprouts alongside the pork in the roasting pan or Dutch oven and drizzle with olive oil.
- Season with salt.
- Roast in oven for 15 minutes.
- Reduce oven temperature to 350 F and roast another 45-60 minutes, until the internal temperature of the pork reaches 145 degrees.
- Remove from oven and let rest for 15 minutes.
- Slice pork into ½-inch slices.
- Serve with potatoes, onions and Brussels sprouts. Enjoy!